Wander Free Recipes

This is a go-to side dish for me in the fall and winter months. I'll pair it with some sort of protein, whether it's meat, fish, beans, or hemp hearts.

First, I can't say enough about eating root vegetables in the winter, colder months. Your body craves them, and it's what nature gives us during this time - root veggies are one of the only edible plants that grow in the winter. When we eat seasonally, we are truly living in harmony with the earth and with the flow of nature. From an Ayurvedic perspective, root vegetables (which, obviously, were grown in the earth) ground our cold, windy, airy, spacey energy that abounds in the wintertime.

This is super easy peasy, so here we go. You just need to grab a couple bags of veggies, some avocado oil, rosemary, and maybe more of your favorite spices. I used Primal Palate's Breakfast Blend and it is one of my favorite spice blends of all time - With himalayan pink salt, garlic, onion, oregano, saigon cinnamon, turmeric, and sage, it goes perfect with fall cooking and root veggies.

Delicious roasted root vegetable blend #nomnomnom

Roasted Rosemary Parsnips and Carrots

Ingredients:

1 bag of organic baby carrots

1-2lbs of parsnips (peeled, chopped, in 1/2 inch thick slices. Cut the large slices [at the wider end of the parsnip] in half, to make a half moon shape)

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